Adobo sa Dilaw

Wondering why this adobo is yellow? Giney Villar of Adarna Food and Culture says turmeric (luyang dilaw) is the ingredient that provides the dish its distinct color. Apart from imparting a vibrant hue, the turmeric also gives the dish a refreshing hint of ginger. Instead of chopped garlic, whole bulbs are added and left to braise slowly with the meat. For an extra yummy bite, Chef Giney suggests mashing the slow-cooked garlic into your rice together with some flavorful sauce.

Prep Time

10 mins

Cooking Time

2 hrs

Ready In

2 hrs 10 mins

Yield

4 to 6

Cuisine

Filipino

Cooking Method

Boil and Simmer

INGREDIENTS

1 kilo pork, (use pork belly), cut into 2x2-inch chunks

3 bulbs garlic, 2 left whole and washed, one bulb peeled and smashed

1/2 cup vinegar

2 bay leaf

1 (2-inch) piece ginger, peeled and sliced thinly

1 (2-inch) piece turmeric (luyang dilaw), peeled and sliced thinly

1/2 tablespoon peppercorns

2 tablespoons cooking oil

salt, to taste

1 and 1/2 cups water

spicy bagoong, to serve

COOKING PROCEDURE

Put all ingredients in a nonreactive or stainless steel pot (do not use aluminum or copper pots). Boil for 3 minutes.

Reduce heat to simmer until pork becomes fork-tender, about 1 1/2 to 2 hours depending on the quality of your meat. Add a bit more water as needed. Adobo must be oily-saucy (not soupy) so add water with care.

Serve with grilled or steamed vegetables such as okra, kangkong, eggplant, kamote or sayote shoots with spicy bagoong on the side. (Try Bagoong-sauteed Beans with Mangoes)

Cooking tip: This dish is best cooked a day before and then simply reheated before serving.